SBD Holiday Side Dishes (various phases)

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I'm not sure. I'm going to try the recipe as is with Splenda and see what it is like. The problem may only occur with Equal but I'm going to keep researching or experimenting. I believe I could add some Sure Gel from my canning supplies if necessary although I need to check to make sure the ingredients are okay for us to use.

I did find this:
Jams made without added table sugar require no-sugar-needed pectins for the jelling process. Do not use Sure Gel , Sure Gel Lite, or Certo, they will not set in jams made with Equal. Bernardin No Sugar Needed Fruit Pectin is available in stores throughout Canada

and for Splenda it looks like Fruit Gel will work:
MAKING JELLIES AND JAMS WITH SPLENDA
Regular pectin needs sugar and acid to gel. Jams and jellies made with SPLENDA® Granular must use low methoxyl pectin with calcium added. Even though SPLENDA® Granular is made from sugar, it does not act like sugar in every cooking and baking application. Regular pectin and even some no-sugar needed pectin will not gel with SPLENDA® Granular. The SPLENDA® test kitchen has made successful batches of jam and jelly using Pomona's Universal Pectin** and Mrs. Wages Lite Home Jell***. Both of these brands have added monocalcium phosphate, which allows the pectin to set without sugar. Read the ingredient list on the side of the pectin box to find out if your brand has added monocalcium phosphate. Always check with pectin manufacturer's instructions before making jams or jellies.

*Low methoxyl pectin with calcium added is a type of pectin that does not need sugar to gel. Always follow pectin manufacturers' instructions for canning as the amount of pectin needed varies from brand to brand.

FYI - I tried this recipe a few years ago, and it was runny and kind of bitter with a bad aftertaste. I think it definatly needs something to make it jell, and I don't think I'd use as much artificial sweetener and just let the taste of the cranberries carry the recipe.

Did you use Equal or Splenda? I'm willing to experiment. My son loves cranberry sauce and I'd even be willing to make it will part sugar part Splenda if that is what it takes to make it healthier for him. I don't eat too much of it. I'll have to look for the right kind of Pectin, though.

Wow, ladies, I am such an amateur! I have no idea about pectin, or making homemade jams. I wish I could help in the experimentation process, but I'd prolly just put up a bunch of posts asking ?s and complicating your lives. I will definitely be waiting for the results of your experiments! Thanks!

Tonight I tried it with a package of fresh cranberries, one cup of water and one cup of Splenda. I brought the water and Splenda to a boil and then added in the berries and simmered them for 10 minutes. I stirred occasionally. Most of the berries popped and when they were done, I strained them through a wire strainer and then popped it in the freezer to cool quickly. I like it as is but my son needed extra Splenda. It was quite thick even without adding any pectin so I will probably just serve it as is for Thanksgiving.

In a heavy 3 qt pan with lid, melt butter and add oil. Add celery, onions and carrots; saute 10 minutes then add cracked wheat and herbs. Stir and lightly brown about 5 minutes. Add water and bring to a boil; cover and simmer gently for about 25 mintues.

I'm planning on baking it in a pan, this year I'm getting a Butterball smoked turkey. I won't be stuffing it. The smoked turkey is very good. I got one a couple years ago. I'll just leave it in the oven either until the turkey is hot or the top is browning too much.

Tonight I tried it with a package of fresh cranberries, one cup of water and one cup of Splenda. I brought the water and Splenda to a boil and then added in the berries and simmered them for 10 minutes. I stirred occasionally. Most of the berries popped and when they were done, I strained them through a wire strainer and then popped it in the freezer to cool quickly. I like it as is but my son needed extra Splenda. It was quite thick even without adding any pectin so I will probably just serve it as is for Thanksgiving.

Cranberries and apples have a lot of natural pectin so using sugar or not really has nothing to do with the consistency. I've made my cranberry sauce for the last several years with Splenda instead of sugar and as long as you cook the sauce until the berries pop (I usually let mine go for about 10 minutes), it will gel just fine. This year I added fresh grated ginger, orange peel, the juice of two oranges (to replace some of the liquid) and some crystalized ginger to mine. YUMMY! Can't wait to have it on my turkey today!

Bring to a boil, lower the heat and cook about a half hour.
This can be served warm or cold. It does thicken up perfectly when you chill it. It is also great to free extra and then thaw to eat. You can serve it with poultry, pork or even as a ham glaze.

Even my 8 year old has now decided he likes this better than the canned.

This is a great low carb side dish: Dressed Up Brussels Sprouts
"A quick and easy side dish from the microwave. Combining Brussels sprouts with kielbasa sausage and tomato juice is a new twist on a familiar favorite."
INGREDIENTS

This is the stuffing recipe I've used for the last two years. Everyone really liked it at our family Thanksgivings. I've tried this stuffed in a turkey and baked in a pan. It's good both ways...a bit wetter when in the turkey and a bit crispier when in the pan. Very, very yummy!

Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch. [This is in the Cooking Light recipe, though I wouldn't do it--French bread isn't SBD-safe.]

Preheat oven to 425°.
Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.